- 30 min
Pear and chocolate puff pastry with Nonno Nanni Robiola
2 large pears
2 packages of Nonno Nanni Robiola
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Preheat oven to 160 °C. Cut pears into thick slices. Roll out puff pastry and cut with tartlet cutters. Shape dough into baskets and fill with a few spoonfuls of Nonno Nanni Robiola, distributing evenly.
Cover with pear slices, dust with cane sugar and bake at 160 °C for about 20 minutes. Remove from oven and top with Robiola curls. Decorate with shavings of dark chocolate and serve.